Vegetable and Legume Bowl (Printable Version)

A vibrant bowl with roasted seasonal vegetables, protein-rich legumes, and hearty grains for wholesome nourishment.

# What You Need:

→ Grains

01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon salt

→ Legumes

04 - 1 cup cooked chickpeas or 1 can, drained and rinsed
05 - 1 cup cooked green or brown lentils

→ Vegetables

06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 small red onion, cut into wedges
09 - 1 cup cherry tomatoes, halved
10 - 2 cups broccoli florets
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper to taste

→ Garnishes

15 - 1/4 cup fresh parsley, chopped
16 - 1 avocado, sliced
17 - 2 tablespoons toasted pumpkin seeds
18 - Lemon wedges

→ Dressing

19 - 2 tablespoons tahini
20 - 1 tablespoon lemon juice
21 - 1 tablespoon water, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# How To Make It:

01 - Set oven temperature to 425°F
02 - Bring water or broth and salt to a boil in a medium saucepan. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 40 minutes for rice, or 25 minutes for farro. Fluff with a fork.
03 - Combine bell pepper, zucchini, onion, cherry tomatoes, and broccoli in a large mixing bowl. Toss with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
04 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender with slight charring.
05 - Heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes if desired.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to achieve drizzling consistency.
07 - Divide cooked grains evenly among four bowls. Top each portion with roasted vegetables and legumes. Drizzle tahini dressing over the contents.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in under an hour and fills you up without the post-lunch energy crash.
  • You can prep it once and eat it throughout the week because the flavors actually improve as they sit together.
  • Every bowl tastes different depending on what's in your crisper drawer, so it never gets boring.
02 -
  • If your tahini dressing breaks or looks grainy, you've added water too quickly—slow down and whisk more gently, or start over with fresh tahini.
  • Roast your vegetables in a single layer without crowding, or they'll steam instead of caramelize and taste like nothing happened.
03 -
  • Make a double batch of tahini dressing and keep it in the fridge because it's equally good on salads, grain bowls, and roasted vegetables for days afterward.
  • Toast your pumpkin seeds in a dry pan right before eating the bowl so they stay crunchy instead of getting soft and sad.
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